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Tempeh and Brown Rice Balls

Tempeh and Brown Rice Balls
Photo by: Ella Brodie-Reed
  • 10 servings
  • Prep - 2 hours 30 mins
    Cooking - 1 hour
  • Total - 3 hours 30 mins
Tempeh and Brown Rice Balls
Photo by: Ella Brodie-Reed

Bring along this vegetarian crowd pleaser, these are so impressive your meat eating friends will be asking for more.  

Servings: 10
Preparation: 2 hours 30 mins
Cooking: 1 hour

Ingredients

  • 1 cup uncooked brown rice.
  • 150 g tempeh, grated.
  • 2 spring onions, finely chopped.
  • 1 small carrot (70g), grated.
  • 1 clove garlic, crushed.
  • 2 cm fresh ginger, finely grated.
  • 1 cup fresh coriander, coarsely chopped.
  • 2 tablespoons sunflower seeds.
  • 1 tablespoon tahini.
  • 2 teaspoons tamari or soy sauce.
  • 2 teaspoons rice wine vinegar.
  • 1 teaspoon sesame oil.
  • 1/4 cup sesame seeds, for rolling.
  • coconut oil, for brushing *.

Directions

1. Cook rice according to packet directions, until al dente. Drain really well. Cool completely.

2. Combine rice, tempeh, carrot, garlic, ginger, coriander and sunflower seeds in a large bowl. In a small bowl combine tahini, tamari, vinegar and sesame oil. Using your hands (best to use gloves for this) combine tahini mixture with rice mixture for about 3 minutes or until it begins to hold together. The more you mix, the better the balls will hold together.

3. Wet hands and form mixture into 10 balls (roughly 2 tablespoons of mixture each). You will need to spend about 30 seconds-1 minute shaping the ball to ensure they stick together. Carefully coat in sesame seeds and place on a lined oven tray. Repeat with remaining mixture. Place in the fridge for at least 2 hours.

4. Preheat oven to 200°C / 400°F / Gas Mark 6.

5. Lightly brush or spray balls with coconut oil. Cook for 30-35 minutes or until lightly golden.

6. Store balls in a sealed container in the fridge for up to 1 week. To freeze them, wrap in baking paper and then seal tightly in plastic wrap. They will keep frozen for up to 1 month.


Bring along this vegetarian crowd pleaser, these are so impressive your meat eating friends will be asking for more.

Ingredients

  • 1 cup uncooked brown rice.
  • 150 g tempeh, grated.
  • 2 spring onions, finely chopped.
  • 1 small carrot (70g), grated.
  • 1 clove garlic, crushed.
  • 2 cm fresh ginger, finely grated.
  • 1 cup fresh coriander, coarsely chopped.
  • 2 tablespoons sunflower seeds.
  • 1 tablespoon tahini.
  • 2 teaspoons tamari or soy sauce.
  • 2 teaspoons rice wine vinegar.
  • 1 teaspoon sesame oil.
  • 1/4 cup sesame seeds, for rolling.
  • coconut oil, for brushing *.

Directions

1. Cook rice according to packet directions, until al dente. Drain really well. Cool completely.

2. Combine rice, tempeh, carrot, garlic, ginger, coriander and sunflower seeds in a large bowl. In a small bowl combine tahini, tamari, vinegar and sesame oil. Using your hands (best to use gloves for this) combine tahini mixture with rice mixture for about 3 minutes or until it begins to hold together. The more you mix, the better the balls will hold together.

3. Wet hands and form mixture into 10 balls (roughly 2 tablespoons of mixture each). You will need to spend about 30 seconds-1 minute shaping the ball to ensure they stick together. Carefully coat in sesame seeds and place on a lined oven tray. Repeat with remaining mixture. Place in the fridge for at least 2 hours.

4. Preheat oven to 200°C / 400°F / Gas Mark 6.

5. Lightly brush or spray balls with coconut oil. Cook for 30-35 minutes or until lightly golden.

6. Store balls in a sealed container in the fridge for up to 1 week. To freeze them, wrap in baking paper and then seal tightly in plastic wrap. They will keep frozen for up to 1 month.